Japanese Wedding Banquet

A Japanese Wedding Banquet - “Shichi Go San Zen”:

A wedding reception “kekkon hiroen” would be hosted for between 50 and 200 guests. The marriage feast “shichi go san zen” (seven dishes, followed by five dishes, followed by three dishes) would be a sumptuous affair, the food carefully chosen, each dish symbolic.

Originally the food for a Japanese wedding banquet would be served on “zen”, tray tables, placed upon a wooden table holding your drinking cups. Today large straight banquet tables are used. Depending upon your mix of guests will need to decide whether to have traditional low tables with cushions or western tables and chairs.

An even number of dishes was never served. It was considered unlucky. Some of the following may appear on the menu of your Japanese wedding banquet. You will notice the heavy fish influence.

- “konbu” (kelp) - joy
- “tai” (red snapper/sea bream) - happiness
- “aoyagi” (red clam) - luck
- “akagai” (pepitonia clam)
- “oma-ru” (lobster) - luck
- “sekihan” (red rice) - luck
- “soon hock” (fish) – tranquility and luck
- “sashimi” (bonito fish)
- “kani” (crab) – served complete for wholeness/unity
- “eki” (cooked prawn)
- “tako” (octopus)
- “ika” (squid)
- “yaki tori” (spiced skewered chicken dish)
- “omi raisu (chicken dish with green peas)
- “tonkatsu” (deep fried pork)

Meat, “niko”, was only introduced since the 2nd half of 19th century. A modern western menu may include cooked beef steak, considerate of western guests who may not have the taste for raw fish and seafood. It also has to be remembered that some guests may be allergic to seafood.

At a Japanese wedding banquet guests would first be served hors d’ oeuvres, for example:

- “sushi & maki” rolls made from raw fish
- “nigirizushi” fish roe
- “tempura” deep fried bite size nibbles e.g. spring rolls, wantons
- “toro” fatty tuna belly
- “sashimi” fresh raw seafood
with an accompaniment of “wasabi” (hot horseradish) and pickled pink ginger.

This would be followed by:

- “zoni” (a clear soup) – purity
- “katsuodashi” (bonito stock) flavoured with soy sauce

Soups, or sauces, would never be creamy for a wedding banquet as they are regarded as “cloudy” – impure.

For dessert you may be served “komochi manjyu” a sweetened rice ball with a filling inside. Nowadays you may also have a serving of a wedding cake.

At a Japanese wedding banquet guests may be treated to:

- “sadoo”: (a tea ceremony) where “ocha” (green tea) is served
- “sake” (rice wine) in “ochoko” (a round cup)
Guests would shout out “banzai” three times to toast the newlyweds.

Upon your departure you will be given a “hikidemono” (wedding favour), usually traditional Japanese sweets.

It has to be said that such exquisite delicacies will be very costly when selecting your wedding menu. You will need to research your venues carefully and check out various quotes.




Japanese Wedding Banquet